Grannys Easy Corn Salad Recipes

FRESH CORN SALAD

Steps:

• In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
• Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

CORN SALAD

Steps:

• In a large serving bowl, toss together the corn, apples, fennel, and onion. (Reserve 1 cup of the mixture for the Corn Puddings recipe.) Add the parsley and cumin and season with salt and pepper, to taste. In a small bowl, whisk together the vinegar, mustard, and oil. (Reserve 2 tablespoons of the vinaigrette for the Round 2 Salad recipe.) Add the dressing to the vegetables and toss well to coat.

QUICK CORN SALAD

Steps:

• In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.

GRANNY'S CORN PUDDING

Steps:

• Preheat oven to 400 Degrees F. Grease a 9x13 glass baking dish.
• Beat eggs in a large mixing bowl. Add melted butter, sugar and milk. Mix well.
• Whisking constantly, sprinkle in the cornstarch and mix very well.
• Pour in the corn and creamed corn. Stir well then pour mixture into baking dish.
• Bake for 1 hour. Let it sit for 10 minutes when removing from the oven to firm up.

FRESH CORN SALAD RECIPE BY TASTY

Steps:

• Add the onion, 2 tablespoons olive oil, the lemon juice, 1 teaspoon salt, and the sugar to a small bowl. Toss to combine, then let sit at room temperature for 30 minutes, until the onion softens.
• Meanwhile, bring a large pot of salted water to a boil. Add the corn, cover, and cook for 5 minutes, until tender. Remove the corn from the pot and let cool to the touch.
• Place corn on a cutting board with a damp paper towel and cut off the kernels. (The paper towel helps keep the corn from flying everywhere).
• Add the corn kernels to a large bowl with the tomato, avocado, and the pickled onions, along with the pickling liquid. Season with salt and pepper and toss to combine.
• Transfer to a serving bowl, then drizzle with olive oil and season with more salt and pepper.
• Enjoy!

SUPER EASY FRESH CORN SALAD

Steps:

• Cook the ears of corn for about 5-7 minutes in a large pot of boiling salted water.
• Drain and place into a bowl of ice water to stop the cooking.
• When corn is cooled, cut kernels off of the cob.
• Mix corn in a large bowl with red onions, oil, vinegar, salt and pepper.
• Toss in fresh basil ribbons right before serving.
• I usually taste to see if more salt and pepper is needed.
• Can be served cold or at room temperature.

EASY CORN SALAD

Steps:

• In a small bowl, combine all ingredients; mix well. Cover and refrigerate until serving.

CORN SALAD WITH TOMATOES, BASIL AND CILANTRO

Steps:

• Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
• Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.

GRANNY'S EASY CORN SALAD

Steps:

• Empty cans of corn into a medium bowl with a tight-fitting lid.
• Add diced tomatoes, sliced scallions and mayonnaise to the corn.
• Salt and Pepper to taste.
• Chill for at least 1 hour before serving.